Duck Charcuterie

Photo by Holly A. Heyser

Duck lends itself to charcuterie very well, especially when you mix it with pork fat. Below are some of the fresh and cured sausages I’ve made with wild ducks and geese, as well as a few other cured meats done with the breasts and legs.

A very special German recipe for smoked goose breast, this is one of the most wonderful recipes on this website. Make this with domestic goose breast, or wait until you have a fat Canada or whitefront goose before you make this.